Friday Foodspiration: Lobster {and Crab Lettuce} Roll

I generally reserve lobster and crab for special occasions at a fancy restaurant, but the health benefits are convincing me its time to make it a more regular thing. Yes, there is an expense, but when I find a sale at a local market I take advantage.

Why do I love these shellfish (other than the fact that I’m a Maryland girl that would add crab to just about anything)?

The red coloration in these crustaceans come from the significant amount of astaxanthin they contain. This is a phytonutrient with big antioxidant benefits. We are talking stabilizing blood sugar, improving liver health, and protecting the skin against UV damage.

Let’s also add that shellfish are also an excellent source of protein, B vitamins, and omega 3’s fatty acids. So scour those grocery circulars for a shellfish sale!

This is roll could be make with just lobster, just crab, or both. Even shrimp would be a fine substitution if that’s what you can get your hands on. Modifications have been made from a traditional lobster roll to be lower in fat and carbohydrates in order to meet the dietary requirements of just about anyone (unless of course you have a shellfish allergy).


  • 2 Lobster Tails, 3-4 oz a piece cooked

  • 8 ounces Crab Meat, cooked

  • 2 tbs Avocado Oil Mayonnaise

  • 2 tbs Unsweetened Plain Yogurt (or Walden Farms Mayo)

  • 1 tbs Green Onion, chopped

  • 1/2 tsp Old Bay Seasoning

  • 1/4 tsp Sea Salt

  • 1 head Romaine or Bibb lettuce


  1. Whisk together mayonnaise, yogurt, green onion, and spices in a medium size bowl until well combined.

  2. Add cooked crab and lobster meat and gently stir to keep large pieces intact.

  3. Pull apart lettuce leaves and divide mixture just before serving. Store in refrigerator if not eating immediately.

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